Ropa vieja literally translates to “old clothes” in Spanish, with the shredded meat representing shredded clothes. Indigenous to Cuba, this dish is an absolute breeze to make, and the complex layers of flavor set it apart. The skirt steak is slow-cooked and marinated in tangy olives and capers along with smoky roasted Muir Glen tomatoes. The addition of Latin spices make this a warm and comforting recipe, perfect for the fall. The best part is all the ingredients can be prepped in less than 15 minutes, and then all you have to do is toss them into your slow cooker and turn it on. In four to six hours you will come home to a ready-cooked meal. It's almost like having a personal chef!

Traditionally this tender shredded beef is served over white rice, but my favorite way to enjoy this beef is spooned over tostadas and garnished with avocado slices and sprinkled with queso fresco. Serve alongside white rice for a complete meal your entire family will be sure to love. Here’s how to make it!

First, chop and slice all the ingredients. To ensure even cooking, chop all the ingredients into uniform-sized pieces.

Then measure out your spices.

Place meat, roasted tomatoes and tomato sauce in slow cooker.

Place remainder of ingredients in slow cooker. Cover and cook on low for four to six hours, or until beef is tender and falling apart.

To serve, place a tostada on a serving plate, spoon on some ropa vieja, then add a slice or two of ripe avocado and crumbled queso fresco.